Mustard Cabbage Steaks

I was apprehensive of the cabbage steak trend. Could cabbage really roast that well? Would it just get mushy? I decided to give it a try and both my husband and I fell in love with them! They are a great and filling vegetarian meal, plus easy and affordable!

I tried this mustard sauce that adds so much flavor and caramelized on the roasted cabbage steaks for a great savory flavor, its a great go-to for you and your family!

To start this recipe, preheat the oven to 400 degrees.

In a bowl, whisk together the mustard vinaigrette sauce. Combine the olive oil, balsamic vinegar, champagne vinegar, Worcestershire, garlic clove, whole grain mustard, Dijon mustard, salt and pepper. Set aside for the flavors to get friendly with each other.

Take one green cabbage head and cut three steaks that are 1/2 inch thick. Cut down to you include the core at the bottom, this will help them hold together. Lay the cabbage steaks out on a covered baking sheet and drizzle each with olive oil, salt and pepper.

Roast the cabbage in the oven for 10 minutes, remove and flip them on the baking sheet. Then spread 1 tbs of the mustard vinaigrette over each steak. Return to the oven and roast for another 25 minutes.

After 25 minutes, remove the steaks from the oven. Turn the oven onto broil and top the steaks off with the rest of the mustard sauce. Return to the oven and broil for 5 minutes (keep an eye on them because they can crisp up quick). This will crisp up some of the outer leaves and caramelize the sauce.

Remove the steaks from the oven and let sit for 5 minutes. Cut a triangle shape out of the core to remove the thick chunk if it hasn’t completely softened. Sprinkle sunflower seeds over the top and serve with a fork and knife!

WHAT YOU'LL NEED

1 head Greed Cabbage

2 tbs Olive Oil

1 tsp Salt

1 tsp Pepper

Mustard Sauce:

3 tbs Olive Oil

1 tbs Balsamic Vinegar

1 tsp Worcestershire

1 Clove of Garlic

1 tbs Champagne Vinegar

2 tbs Dijon Mustard

1 tbs Whole Grain Mustard

1 tsp Maple Syrup

1 tsp Salt

1 tsp Pepper

STEP BY STEP

Preheat the oven to 400 degrees.

Whisk together all of the ingredients for the mustard dressing and set aside for flavors to blend.

Remove any damaged outer-leaves of the cabbage and stand it up on it's core. Cut 1/2 inch to 1 inch thick slices down working from the middle out. The dressing is for 2-3 steaks.

On a lined baking sheet, lay out the steaks. Drizzle 2 tbs of olive oil over the tops and sprinkle on 1 tsp of salt and pepper. Roast for 10 minutes, remove flip the steaks and top each with 1 tbs of the mustard sauce. Return to the oven and roast for another 25 minutes.

After those 25 minutes, remove the steaks from the oven and turn the oven to broil. Divide the rest of the mustard sauce over the steaks and return to broil for 5 minutes to caramelize the sauce and brown the edges.

Remove from the oven, let cool for 3 minutes and plate the steaks with a sprinkle of sunflower seeds over the top!